Gliadin Gamma Wheat
Description
Purified by proprietary chromatographic technique.
Product Specs
QPQQQVPQPQQPQQPFLQPQQPFPQQPQQPFPQTQQPQQPFPQQPQQPFPQTQQPQQ
PFPQQPQQPFPQTQQPQQPFPQLQQPQQPFPQPQQQLPQPQQPQQSFPQQQRPFIQPSL
QQQLNCKNILLQQSKPASLVSSLWSIIWPQSDCQVMRQQCCQQLAQIPQQLQCAAIHSVVH
SIIMQQQQQQQQQQGIDIFLPLSQHEQVGQGSLVQGQGIIQPQQPAQLEAIRSLVLQTLPSM
CNVYVPPECSIMRAPFASIVAGIGGQHHHHHH.
Product Science Overview
Gliadins are classified into four types: alpha, beta, gamma, and omega. Among these, gamma-gliadins are considered to be the most ancient and complex. They are encoded by a multigene family, which means there are multiple genes responsible for producing these proteins . The gamma-gliadin genes are highly diverse, with significant variations in their sequences. This diversity contributes to the different functional properties of the proteins .
Gamma-gliadins are rich in essential amino acids, making them an important nutritional component of wheat. However, they also contain epitopes that can trigger celiac disease, an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine . Research has shown that certain gamma-gliadin genes are less likely to contain these toxic epitopes, suggesting the possibility of breeding wheat varieties that are safer for individuals with celiac disease .
Recombinant DNA technology has been employed to study and manipulate gamma-gliadins. By isolating and cloning specific gamma-gliadin genes, scientists can better understand their structure and function. This technology also allows for the development of wheat varieties with modified gamma-gliadin content, potentially reducing the risk of celiac disease while maintaining the desirable baking properties of wheat flour .
The study of gamma-gliadins and their recombinant forms holds great promise for both agriculture and medicine. By leveraging genetic engineering, it is possible to create wheat varieties that are not only more nutritious but also safer for individuals with gluten-related disorders. This could lead to significant advancements in the production of gluten-free products and improve the quality of life for those affected by celiac disease .
In conclusion, the research and development of gliadin gamma wheat recombinant represent a significant step forward in the quest for healthier and more sustainable food sources. As our understanding of these proteins continues to grow, so too will our ability to harness their potential for the benefit of society.
